White Miso Salmon Recipe
Pickled ginger and cucumber salad.
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Ingredients
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Miso-marinated salmon
Pickled ginger and cucumber salad
Garnish and serving
Method
Miso-marinated salmon
Prepare the marinade
In a small bowl, whisk together white miso paste, mirin, sake and sugar until smooth and sugar dissolves. Taste and adjust: marinade should be slightly sweet and savory.
Marinate the salmon
Pat salmon fillets dry with paper towel. Place fillets skin-side down in a shallow dish or resealable bag. Spread about 1 to 1 1/2 tablespoons of miso marinade onto the flesh of each fillet, ensuring an even layer. Cover and refrigerate for at least 30 minutes and up to 6 hours. (If marinating longer than 2 hours, do not exceed 6 hours to avoid overly curing the fish.)
Remove excess marinade
When ready to cook, remove salmon from refrigerator. Using a spoon or spatula, gently scrape off any excess miso paste so roughly 1/4 of the applied layer remains — this prevents burning and creates a thin glaze.
Cook the salmon
Preheat oven to 425°F (220°C) with rack in upper third, or preheat a broiler. Brush skin lightly with neutral oil. Place salmon skin-side down on a lined baking sheet. Roast in the oven for 8–12 minutes depending on thickness (about 8–10 minutes for 1-inch fillets) until the fish is opaque and flakes easily. For a caramelized top, switch to broil for the last 1–2 minutes, watching closely to avoid burning the miso glaze.
Finish
Remove salmon from oven and let rest 2 minutes. Squeeze a little lemon over the fillets if using. Keep warm while you assemble the salad.
Pickled ginger and cucumber salad
Quick pickle dressing
In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves. Add toasted sesame oil and whisk briefly. Taste and adjust acidity or sweetness to preference.
Combine salad
Pour the vinegar mixture over the cucumber slices. Add the thinly sliced pickled ginger and sliced scallions. Toss gently to coat. Let sit for at least 5 minutes at room temperature to allow flavors to meld; up to 20 minutes is fine. Sprinkle toasted sesame seeds and add optional shiso or cilantro leaves just before serving.
Garnish and serve
Divide warm miso salmon fillets among plates. Spoon a portion of the pickled ginger and cucumber salad alongside the salmon. Drizzle a few drops of soy sauce or tamari around the plate if desired. Garnish with microgreens or extra scallions. Serve immediately.